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  1. 1

    Professional charcuterie : sausage making, curing, terrines, and pates / John Kinsella, David T. Harvey by Kinsella, John

    Published 1996
    Book

    Professional charcuterie : sausage making, curing, terrines, and pates / John Kinsella, David T. Harvey
  2. 2

    The professional chef's book of charcuterie pates, terrines, timbales, galantines, sausages, and other culinary delights by Mueller, T.G

    Published 1987
    Book

    The professional chef's book of charcuterie pates, terrines, timbales, galantines, sausages, and other culinary delights
  3. 3

    Reduction of shrinkage on porkburger by Cruz, Ida L.

    Published 1984
    Thesis

    Reduction of shrinkage on porkburger
  4. 4

    Lamb & pork.

    Published 1984
    Book

    Lamb & pork.
  5. 5

    Pork by by the editors of Time-Life Books

    Published 1979
    Book

    Pork
  6. 6

    Papain tenderization of porcine muscles [microform] by Mercado, Lydia Nayga 1937-

    Published 1977
    Visual Material

    Papain tenderization of porcine muscles [microform]
  7. 7

    Papain tenderization of porcine muscles by Mercado, Lydia (Nayga) 1937-

    Book

    Papain tenderization of porcine muscles
  8. 8

    A survey of the sanitary quality of the La Loma Lechon by Victoria, Yvonne R.

    Thesis

    A survey of the sanitary quality of the La Loma Lechon
  9. 9

    Evaluation of commercial roasting parameters for pork belly by Garcia, Benedict Alano

    Thesis

    Evaluation of commercial roasting parameters for pork belly
  10. 10

    Development of pork adobo jerky by Landicho, Lilac G.

    Thesis

    Development of pork adobo jerky

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